It will also allow for even and thorough browning. The flour will give the fish a nice protective coating, keeping the flesh from becoming fibrous and chewy. The salt will bring a protein rich fluid to the surface of the fish which will allow for better adhesion to the flour. When frying fish, first salt with a little bit of kosher salt and then dredge in flour.The higher boiling point allows the food to cook without as much moisture loss, ultimately resulting in a juicier finished product. Also, potato chips are usually fried at about 300-310 degrees F to allow enough time for all the water to be fried out of them before they become burnt.įast food joints use special pressure cookers that raise the internal boiling temperature of water to 250 degrees F (which is usually 212 degrees F at sea level). Use a lower frying temperature for items that take a little longer to cook such as frying chicken at 325 degrees. Cooking temperatures range from 300 to 400 degrees Fahrenheit.Although most people are pretty familiar with the process of deep frying, here are some tips to make it a little easier, allowing you to end up with a better finished product.Īlthough deep frying is an incredibly versatile technique, it is used mainly for poultry and chicken because it keeps these products from drying out while allowing them to achieve a nice, crispy exterior.
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